A chocolate sponge with a thick layer of caramel creamy frosting, a drizzle of homemade caramel sauce a piece of snickers and sprinkle of salted chopped peanuts…what does this sound like? Yes you got it right, a Snickers inspired cupcake!
So to continue with the last few posts, these were another creation made for my dad’s birthday cupcakes that he took into work.
There is something about baking in the kitchen on a day off work with the music blaring in the background, have a quick dance while looking for the sugar and cracking an egg! It’s my way of relaxing and de-stressing.
When making cupcakes, I love making anything from scratch I can, so when thinking about the snickers cupcakes, caramel was a must…and when it’s so easy to make its a no brainer. Cream, sugar butter and that is it, ohh and a heavy bottom sauce pan with 10 minutes of time.
A chocolate with nougat, caramel, chocolate and peanuts is perfect to make in the cupcake as there are so many ideas that can be used…as in I could have gone for a caramel flavoured cupcake, chocolate frosting with caramel and nuts, or peanut butter caramel cake, with chocolate frosting and caramel and nut…see what I mean…the combination is endless!
Making homemade caramel sauce is pretty versatile, as any left over can be drizzled over some ice-cream or even dipping Oreos into. If you’ve not tried dipping Oreos into caramel then you are seriously not living life to the fullest!
I love creating a cake from an idea, and then when it tastes like the idea it’s even better! You almost want to give yourself a high-five when a plan comes together, don’t get me wrong there have also been some epic fails my kitchen, they are all the kitchen learning lessons.
If you store the caramel sauce in a cool place or in the fridge, the sauce will keep for about a week, so get creative with the left overs and please let me know what you made, either via Twitter, email or in the comments below I’d love to hear what you made.
I will give credit where credit is due, my 11 year took some of the pictures, and well I must say I was impressed with his styling and technique, I think I have a mini photographer on my hands! Not only did he enjoy the photography side, he did also help with the baking too!
100g Brown Sugar
50ml Double Cream
150g Caster Sugar
30g Cocoa Powder
150g Self Raising Flour
1 Tsp Baking Powder
1 Tbsp Milk
1 Tsp Caramel Flavouring
2 Tbsp Caramel Sauce
300g Icing Sugar
50g Chopped Peanuts
3 Full Size Snickers Bars
To make the caramel sauce, add butter, cream and brown sugar to a small saucepan.
Over medium heat, stir until the butter and sugar has melted.
Allow to simmer for about 2 minutes, until the caramel thickens up slightly.
Pour the caramel into a glass jar.
Allow to cool while you start to make the cake batter.
Add margarine, caster sugar and cocoa to a mixing bowl, then beat together.
Add 3 eggs to the batter and beat again for a further minute.
Add self raising flour, baking powder, milk to the batter and mix.
Beat the flour into the batter until just mixed in.
Scoop the batter into 12 cupcake cases.
Bake at 170c for 20 minutes until the cakes are baked, check with a cake taster if needed or press slightly on top until it springs back.
Add soften butter, caramel flavouring and caramel sauce to a mixing bowl and beat, then add the icing sugar until the frosting is light creamy and holds a soft peak.
Pipe the caramel icing over the cake and then drizzle on the caramel sauce.
Sprinkle on the roughy chopped up roasted and salted peanuts.
Top with a quarter of a Snickers bar and enjoy![yumprint-recipe id=’83’]
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